Cioppino

Ingredients

  • 1 (8-ounce) bottle clam juice
  • 1 cup dry white wine
  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 2 cups chopped onion
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 3 (14.5-ounce) cans diced tomatoes, undrained
  • + 9 more ingredients
    • 1 pound mussels (about 16), scrubbed and debearded
    • ¼ teaspoon crushed red pepper
    • 1 ¾ cups chopped fennel bulb (about 1 small)
    • 4 garlic cloves, minced
    • 1 teaspoon saffron threads
    • 1 cup chopped green bell pepper
    • 8 ounces lump crabmeat, shell pieces removed
    • 1 pound medium shrimp, peeled and deveined
    • 2 pounds small clams in shells (about 24), scrubbed

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until crisp-tender. Add vinegar, saffron, and red pepper; cook 3 minutes or until vinegar evaporates.2. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat, and simmer...

View full recipe at My Recipes

Comments

Variations on Cioppino

  • Cioppino
    • 1 to 1-1/2 lb. fresh mussels (18 to 24), scrubbed and debearded
    • 1 cup coarsely chopped carrot (about 2 medium)
    • +25 other ingredients
  • Cioppino
    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 teaspoon saffron threads
    • 4 garlic cloves, minced
    • 2 cups chopped onion
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    • 1 green bell pepper, chopped
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    • 1 lb Manila clams
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    • 2 T chopped garlic
    • 1/4 onion, thinly sliced
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  • Cioppino
    • 1 tablespoon red-wine vinegar
    • 1 green bell pepper
    • 1 tablespoon tomato paste
    • 4 garlic cloves
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